Zucchini Walnut Bread Recipe - Allrecipes.com
Zucchini Walnut Bread Recipe

Zucchini Walnut Bread

Recipe by  

"A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings

Directions

  1. Whisk together flour, baking soda, salt, cinnamon, and baking powder.
  2. In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
  3. Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2004

This was a great zucchini bread. I tweeked with the recipe, a little. I put in an extra teaspoon of cinnamon and substituted some of the oil for applesauce. I also put in more zucchini and some grated carrots! It turned out great.

 
Most Helpful Critical Review
Sep 23, 2005

This probably would have been wonderful; I don't know what I did wrong, but my 3 loaves had burnt bottoms and sides. :-( I used new nonstick bread pans and sprayed them with crisco oil and floured the pans lightly, then put them on the bottom rack as directed. If anyone knows what I did wrong, please let me know. What bread I did get to eat was very good.

 
Jul 04, 2008

I love this bread, but I had to change it so I could eat it. People who take blood thinners, Warfarin, cannot eat very many green vegetables, so I had to peel the zucchini. I also changed the sugar. I used one cup of light brown sugar and one cup of white sugar. I replaced the one cup of raisins with another cup of zucchini. You're going to love this bread so give it a try.

 
Oct 12, 2002

Great tasting bread.

 
Jul 31, 2004

There were alot of zuccini breads to select from on the allrecipes site and they were all very similar. I decided on this recipe because only 4 people had made it, but they all gave it 5 stars. Now it is 5 for 5. Moist and very flavorful just as described.

 
Jul 25, 2005

My family absolutely loves this recipe. I made mine using pumpkin as that's what I had on hand, and I omitted the raisins, and it is so moist and dense, it's perfect! Even my dayhome kids love it, and they're picky eaters!!! I found that when baked a little longer on the second rack from the bottom, the crust takes on a crispness that is so good overall. I'll definately make this over and over again!

 
Aug 14, 2004

This is a pretty good recipie. I used wheat flower. I made it again with about one TBL extra oil to compensate for the dryness of the wheat. This made it perfecto!

 
Sep 21, 2005

This is great. It is really sweet, tastes almost like a desset. My husband said he doesn't like sweet potato but this he loved. You have to like sweet foods otherwise this might not be for you.

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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